A Purin Free Dietary: 
Sample Menus and Recipes 

By 

Edna Alice Waite 

and 

Robert Ellsworth Peck, M. D. 


Price, 25 Cents 











/ 



A Pur in Free Dietary: 
Sample Menus and Recipes 


By 

Edna Alice Waite 

and 

Robert Ellsworth Peck, M. D. 


Published by 

Elm City Private Hospital 
New Haven, Conn. 
1916 


CONTENTS 


Part 

I. Purin-free Diet List 

II. Sample Menus 

III. Recipes 


Page 

3 

5 

8 



AUG 31 1916 


The Wilson H. Lee Company 
New Haven, Conn. 

©Cl, A438208 
. . / 





Part I 


DIET LIST. 


V. 

t 

CAN TAKE: 

CEREAL. 



Cream of Wheat 

Macaroni 

Corn Flakes 


Puffed Rice 

Rice 

Rice Flakes 

i 

Wheat Flour 

Tapioca 

Corn Starch 


Wheat Bread 

Hominy 

Farina 

3 

Indian Corn 

Cake, Plain 

VEGETABLES. 



Tomatoes 

Eggplant 

Kale 


Vegetable Oyster 

Parsnips 

Water Cress 


Peppers 

Turnips 

Corn Salad 


Radish 

Carrots 

Chard 


Cauliflower 

Beets 

Chives 


Raw Cabbage 

Celery 

Chicory 


Lettuce 

Onions 

Sorrell 


Spinach 

Squash 

Leeks 


Potatoes 

Endive 

Rhubarb 


Sweet Potatoes 
Sweet Corn 

Brussels Sprouts 
Romaine 

FRUITS. 

Kohl Rabi 


Oranges 

Dates 

Strawberries 


Grape Fruit 

Figs 

Blackberries 


Bananas 

Apples 

Raspberries 


Peaches 

Apricots 

Melons 


Prunes 

Pears 

Grapes 

Lemons 

Tangerine 


3 






NUTS. 


Hazelnuts 

Chestnuts 

Almonds 

Walnuts 


Pecans 
Butternuts 
Pine Nuts 
Cashew Nuts 


Brazil Nuts 

Filberts 

Cocoanuts 


Milk 

Eggs 


MISCELLANEOUS. 

Butter 

Olives 


Olive Oil 
Gelatine 


Cheese 


The following are a few suggestions for dishes: 

Soups —Cream of Corn, Cream of Vegetable, Cream of Spinach, 
Tomato Bisque, Potato and Celery. 

Meat Substitutes —Mock Turkey, Green Corn Oysters, Cheese 
Souffle, Macaroni and Cheese, Eggs in all ways. 

Potato Dishes —Baked, Boiled, Stuffed, Lyonnaise, French Fried, Au 
Gratin, Delmonico, Creamed, Hashed Brown, Puffs. 

Salads —Lettuce, Celery, Tomato, Potato, Cabbage, Water Cress, En¬ 
dive, Cucumber, and combinations, Apple, Celery and Nuts, Chestnuts, 
Waldorf Salad, Banana Salad. 

Croquettes —Potato, Rice, Sweet Potato, Spinach. 

Fritters —Corn, Apple, Banana, Cauliflower. 

Escallops —Potato, Tomato, Celery, Onions, Squash. 

Sandwiches —English Walnut, Ginger, Green Pepper, Olives and 
Cheese, Onion. 

Miscellaneous Dishes —Corn Patties, Corn Cakes, Corn Pudding, 
Cheese Balls, Cheese Straws, Welch Rarebit, Vegetable Salad with Jelly. 

Desserts —Apple Dumpling, Date Dumpling, Peach Dumpling, Prune 
Whip, Date Whip, Rice Float, Brown Betty, Salted Nuts. 


CANNOT TAKE: 


Meats, Fish, Fowl, Meat Soups, Meat Broths, Beef Tea, Bouillon, 
Kidney, Liver, Bacon, Sweetbreads, Peas, Beans, String Beans, Asparagus, 
Mushrooms, Oatmeal, Shredded Biscuit, Triscuit, Entire Wheat Bread, 
Tea, Coffee, Cocoa, Chocolate, Ale, Beer, Porter, Stout. 


4 


Part II 


SAMPLE MENUS 


MONDAY 

BREAKFAST 


Grape Fruit Figs 

Cream of Wheat 

Poached Eggs White Bread 

Milk Butter 

DINNER 

Celery Soup Ripe Olives 

Baked Rice with Cheese 
Fruit Salad (Selected) Dressing 
Ginger Drop Cakes Grape Juice 

SUPPER 

Creamed Potatoes Bran Biscuit 

Lettuce Salad English Walnuts 

Stewed Apricots 


TUESDAY 

BREAKFAST 

Orange Juice Dates 

Puffed Rice with Cream 

Corn Cakes Milk Honey 

DINNER 

Cream of Corn Soup Saltines 

Baked Sweet Potatoes with Brown Sauce 
Escalloped Tomatoes Eggplant 

Fruit Nuts 

SUPPER 

Omelet Graham Bread 

Lettuce and Beet Salad Cheese (Cream) 

Stewed Peaches 






Oranges 

Poached Egg on Toast 


WEDNESDAY 

BREAKFAST 

Rice with Dates and Cream 


Milk 


DINNER 


Ripe Olives 
Apple-Nut Salad 


Vegetable Soup 

Macaroni with Cheese 

Lemon Rice Pudding 

Baked Potato SUPPER Graham Bread 

Minced Onion and Cabbage Salad with Mayonnaise Dressing 
Sliced Pineapple Plain Cake 


THURSDAY 

BREAKFAST 

Baked Apples with Cream 
Breakfast Steamed Rice Toast 

DINNER 

Sweet Potato Soup Celery 

Vegetable Roast with Tomato Sauce 
Escalloped Corn Boiled Onions 

Cabbage Salad with French Dressing 


Date Coffee 


Olives 


Sandwich Cream Toast 

Nutted Cottage Cheese 


Tutti Frutti Dessert 

SUPPER 


Scrambled Eggs 


Grape Fruit 


FRIDAY 

BREAKFAST 

Milk 

DINNER 


Figs 


Fruit Salad 
Milk 


Corn Muffins 
Ripe Olives 


Cream of Spinach Soup 

Nut Meat Roast Cheese Celery Sticks 

Stuffed Beets Boiled Potatoes Cream of Wheat Pudding 

SUPPER 

French Fried Potatoes Cheese Ramekin 

Lettuce Salad (French Dressing) 

Baked Apple with Cream Dates 

6 





SATURDAY 

BREAKFAST 

Oranges 

Boiled Rice with Chopped Dates (Served with Cream) 

Toast Milk 

DINNER 

Escalloped Potatoes Graham Bread 

Spaghetti (Creole Style) 

Fruit Salad Nuts 

Rice with Apple Sauce 

SUPPER 

Plain Omelet Bran Biscuit 

Lettuce Salad—French Dressing with Cheese 
Baked Custard Graham Flour Cake 


Fruit in Season 

Indian Corn Muffins 

SUNDAY 

BREAKFAST 

Honey 

Coddled Eggs 
Date Coffee 

Tomato Bisque Soup 

DINNER 

Ripe Olives 

Saltines 

Mashed Potato 

Mock Turkey 

Celery 

Creamed Spinach 

Fruit Salad 

Prune Whip 

Rice Muffins 

1 

Sliced Pineapples 

Grape Juice 

SUPPER 

Creamed Potatoes 

t 

7 

Jelly 

Lady Fingers 



Part III 


Recipes for Monday’s Menus. 

Celery Soup. 

Boil a small cup of rice in 3 pints of milk until it will pass through 
a sieve. Grate white parts of three heads of celery. Add to milk 
after it is strained. Let boil in double cooker until celery is tender. 
Add salt and olive oil to taste. 

Baked Rice with Cheese. 

Steam 1 cup of rice, allowing 1 tbsp. salt. Cover bottom of covered 
pudding dish with rice, dot over with f tbsp. butter. Sprinkle with thin 
shavings of cheese, a few grains of paprika. Repeat until rice and \ lb. 
of cheese are used. Add milk to half the depth of contents of dish. 
Cover with buttered cracker crumbs, and bake until cheese melts. 

Fruit Salad. 

Thinly slice 2 oranges. Add equal amount of sliced pineapple; 3 
tbsp. chopped almonds. Serve on lettuce leaves, with a mayonnaise 
dressing, whipped cream, or fruit juice. 

Ginger Drop Cakes. 

1 pt. black molasses; 1 pt. warm water; 4 oz. lard; 8 oz. sugar; 
^ oz. soda; 2 lbs. flour. Mix lard, melted, into molasses; add hot water; 
add dry ingredients, thoroughly mixed. 2 tbsp. cinnamon, 1 of ginger, 
and soda dissolved in small amount of hot water. Bake in hot buttered 
gem pans for 20 minutes. 

Creamed Potatoes. 

2 cups of cold boiled potatoes, disked, into 2 cups of white sauce, 
made of milk thickened, one tbsp. butter; salt to taste. 

Bran Biscuit. 

2 cups of bran; 1 c. whole wheat or graham flour; 1 tsp. salt; 1 
tsp. soda; \ c. butter, or 3 tbsp. olive oil; c. sour milk; 3 tbsp. molasses. 

Mix the dry ingredients, work in the butter, add molasses and sour 
milk; put in hot muffin tins; bake in hot oven 20 minutes. Will make 
1 dozen muffins. 


8 










Lettuce Salad, with one of the following dressings: 

(1) Whip into 2 tbsp. of homemade catchup, 1 tbsp. cream. 

(2) French Dressing. 

Stewed Apricots. 

One-half pound of apricots. Soak for one hour in enough water to 
cover them. Then wash thoroughly in several waters. Put to soak 
in a quantity of water for forty-eight hours. Strain off water, add to 
it sugar, 2 tbsp. to the cup, and boil to a thin syrup. Flavor with lemon 
peel. Pour over the fruit, and allow to stand about 2 hours before serving. 


Recipes for Tuesday’s Menus. 

Corn Cakes. 

1 egg; H c. milk; | c. sugar; £ c. flour; 1 c. corn meal; 2 level tsp. 
baking powder. Beat first three ingredients together, then mix corn 
meal and flour, and add a little at a time, beating well for at least 5 min¬ 
utes. Then add the stiffly beaten white of one egg. Bake in gem pans 
in moderate oven. 

Cream of Corn Soup. 

1 can corn; 1 pint boiling waiter; 1 pint milk; 1 sliced onion; 2 tbsp. 
butter; 2 tbsp. flour; 1 tsp. salt. 

Add the water to the corn, simmer 20 minutes, rub through a sieve. 
Scald milk with onion, remove onion, add milk to corn. Bind with 
butter and flour cooked together; add salt; serve hot. 

Escalloped Tomatoes. 

Take 6 large ripe tomatoes, skin, and cut into small pieces. Spread 
a layer in the bottom of baking dish, season with salt; put a layer of 
coarse breald crumbs over the tomatoes, with bits of butter. Continue 
this until the dish is full, having bread crumbs on top. Bake one hour. 

Eggplant. 

Slice the eggplant at least half an inch thick. Pare each slice, and 
fry brown in vegetable oil, butter, or olive oil. Salt, and serve. Do not 
soak in salted water, or lay it in salt, as is often done, since this spoils 
the flavor. 


9 








Lettuce and Beet Salad. 

Boil the beets, peel, slice thin, and serve cold with lemon juice and 
olive oil, on lettuce. 

Stewed Peaches. 

Prepare in the same manner as apricots, with the exception that 
they are cooked ten minutes before the hot syrup is poured over them. 


Recipes for Wednesday’s Menus. 


Rice with Cream and Dates. 

Into 2 quarts of boiling water, salted, add £ c. rice. Keep boiling 
for 20 minutes, when the rice should be whole, but tender. Drain off 
water, and serve with chopped dates and cream. 

Vegetable Soup, without Stock. 

2 parts tomatoes, 1 part each cabbage, Irish potato, and corn. Chop 
fine, cook until tender, adding enough water to cover well, heating grad¬ 
ually to boiling point. Add salt and butter to season. If wanted thicker, 
add 1 tbsp. flour, moistened in cold milk, add to soup until the right 
consistency is reached. 

Macaroni with Cheese. 

Break macaroni into small pieces, cook until it has doubled its size, 
and then drain off water. Place in a baking dish, alternating a layer of 
macaroni with a layer of grated cheese, butter, salt to taste, until the 
pan is full. Over this pour tomato juice. Cover top with buttered bread 
crumbs. Bake until a delicate brown. 

Apple-Nut Salad. 

Chop apples, celery and mixed nuts of any kind. Mix well together, 
and serve with whipped sour cream, or mayonnaise dressing. 

Lemon Rice Pudding. 

1 big cup rice; 1| c. sugar; 1 qt. water; 5 lemons. 

Boil the rice until tender, adding salt, lemon juice, and sugar. Serve 
cold with a custard made from 1 pt. milk; yolks of 2 eggs; 1 tbsp. corn- 

10 









starch. Bring the milk to a boil, adding the cornstarch which has been 
dissolved in cold milk, stir until it thickens, and whip in the eggs after 
removing from the fire. This may be flavored with grape juice. 

Minced Onion and Cabbage Salad. 

Chop rather finely the desired amount of cabbage and onions. Some 
like only a small quantity of onion to merely give the salad a slight flavor, 
while others prefer half of each. Daintily garnish a salad dish with lettuce 
or parsley, put on several spoonfuls of the mixed vegetables, pour a liberal 
amount of mayonnaise dressing over this, and serve. 


Recipes for Thursday’s Menus. 

Breakfast Steamed Rice. 

Prepare rice the same as for rice with cream and dates. Serve with 
cream and honey. 

Date Coffee. 

One-half pound dates to 1 qt. milk. Wash dates thoroughly, soak 
in a little warm water for an hour. Press through a sieve, and add to 
milk when boiling. Serve hot. 

Sweet Potato Soup. 

6 small sweet potatoes; boil, peel, and mash through a sieve. Add 
2 tbsp. finely ground nuts; 1 small onion grated; 1 tsp. each of salt and 
celery seed. Boil for ten minutes, in the water in which the potatoes were 
cooked; strain, and add potato. Return to fire, and add 2 tbsp. of olive 
oil or butter, and serve. 

Vegetable Roast. 

Put through a food chopper enough English walnuts to make 1 c. 
when ground. Add 4 c. bread crumbs, 1 grated onion, salt to taste, 1 
chopped hard boiled egg, 1 raw egg well beaten, and enough milk to moisten 
the mixture. Mix the ingredients well, and turn into a well buttered 
mould of desired shape; bake in a moderate oven for 1 hour. Serve 
hot with brown sauce. Some people like the addition of sage as a seasoning. 


11 








Tutti Frutti. 

Boil a quart of sweet cream with a small cupful of sugar, and a 
package of Knox gelatin prepared. Allow it to cool, and then add the 
yolks of three eggs, 1 tsp. vanilla extract. Take 24 lady fingers, spread 
them with jam, filling a dish with the lady fingers. Over this pour the 
prepared cream. Serve cold. 

Sandwich Cream Toast. 

Take several slices of bread, toast thoroughly and slightly brown; 
spread generously with butter and grated cheese. Place two or three of 
these in a cereal bowl in sandwich form, one on top of the other, with 
the buttered side up. When ready to serve, pour over this a cup of hot 
milk. Part cream may be used if desired, but the butter and cheese make 
it very nourishing and appetizing. 


Fruit Salad. 

Cut into small pieces figs, dates, bananas, oranges, and pineapple. 
Any fruit can be used. In regard to quantity of each, mix according to 
taste. Use enough oranges to make it juicy. This is very nice served 
plain with whipped cream, or with the addition of a few nuts. 

Nutted Cottage Cheese. 

Take ground nuts of any kind, and mix thoroughly with cottage 
cheese. Use enough nuts to give it a good flavor. Serve in balls, with 
crackers. 


Recipes for Friday’s Menus. 

Scrambled Eggs. 

5 eggs; | c. milk; | tsp. salt; 2 tbsp. butter. Beat eggs slightly 
with silver fork; add salt and milk; heat omelet pan, add butter, turn 
in mixture. Cook until of creamy consistency, stirring carefully from 
bottom of pan. 

Cream of Spinach Soup. 

1 can of spinach or its equivalent in fresh spinach, steamed until 
tender, and passed through a sieve. To each cup of pulp add 3 cups of 

12 








hot milk, | tsp. salt, 2 tbsp. butter or vegetable oil or cream. Thoroughly 
beat in one raw egg after taking off the stove. Serve hot. 

Cheese Celery Sticks. 

Wash and cut into short lengths fresh celery. Fill the groove with 
a paste made of cheese, a small amount of butter, salt, and ground nuts. 
To be served with a plain salad. 

Nut Meat Roast. 

1 pint of toasted bread crumbs; 1 pint water; § pint strained to¬ 
matoes; £ lb. nut meats, chopped fine. Flavor with finely sifted sage. 
Mix well, and salt to taste. Bake in a buttered shallow pan until brown. 
Serve with egg gravy. 

Stuffed Beets. 

Boil and skin 4 beets; slice off the tops and scoop out center, and 
fill with chopped celery and asparagus tips thoroughly seasoned with 
lemon juice, salad oil, and salt. Or, a mayonnaise dressing can be served 
over the entire beet. 

Cream of Wheat Pudding. 

1 small c. cream of wheat; 1 qt. milk; 1 egg; 1 small c. sugar. Boil 
cream of wheat in milk until it gradually thickens, allowing it to boil 
for about 5 minutes, adding sugar, one egg well beaten, and the grated 
rind of one lemon. Pour into a mold which has been rinsed with cold 
water. Serve cold with stewed apricots or peaches. 

French Fried Potatoes. 

Wash and pare small potatoes, cut lengthwise, and soak 1 hour in 
cold water. Before dropping into the hot fat, dry between towels. Drain 
on brown paper, and sprinkle with salt. Potatoes must be cooked as 
well as browned, and fat must not be too hot. 

Cheese Ramekin. 

Stir and boil until smooth 1 c. bread crumbs and \ c. milk. Add a 
small lump of butter and 4 tbsp. grated cheese. Salt to taste, stir until 
cheese is dissolved, remove from fire; stir in the beaten yolks of 2 eggs, 
and then the whites, beaten to a froth. Bake in a buttered pudding 
dish, 15 or 20 minutes. 


13 








Recipes for Saturday’s Menus. 


Escalloped Potatoes. 

Wash, pare, and cut potatoes in \ inch slices. Put a layer in buttered 
baking dish, season with salt, dot over with \ tbsp. butter and bread 
crumbs. Repeat until baking dish is two-thirds filled. Add hot milk 
to cover. Bake H hrs., or until potato is soft. 

Spaghetti, Creole Style. 

Cut up 3 to 4 long pieces of spaghetti, place in boiling water, and 
boil 15 minutes. Then set aside to swell for 10 minutes. Add to a finely 
chopped onion 2 tbsp. butter, and 1 tsp. finely chopped green pepper. 
Allow this to fry for 4 or 5 minutes. Heat a cupful of canned tomatoes, 
and add fried onion and pepper. Take spaghetti and strain off water, 
add to the tomatoes, etc., and salt to taste. Place in the oven for 5 
minutes, and before serving add a little grated cheese over the whole. 

Fruit Salad. 

Slice 1 small pineapple, add 2 apples, and 3 bananas, sliced. Chop 
i lb. almonds or English walnuts, add to fruit, and dress with equal 
quantities of honey and lemon. 

Rice with Apple Sauce. 

Boil 1 c. rice and add equal amount of apple sauce, £ c. raisins, the 
peel of 1 lemon, a lump of butter, sugar to taste, from \ to 1 glass of milk. 
Put this into a baking dish, spreading the top with bread crumbs, and 
small dots of butter, and bake until a nice brown. 


Recipes for Sunday’s Menus. 

Tomato Soup. 

1 quart tomatoes; 1 pint water; 2 tsp. sugar; 1 tsp. salt; 2 tbsp. 
butter; 3 tbsp. flour; a slice of onion; | tsp. soda; a bit of bay leaf if 
desired. Cook tomatoes in water, seasonings, and sugar, 20 minutes; 
strain, and add salt and soda. Brown butter and flour together, add to 
soup, and strain into tureen. 


14 








Mock Turkey. 

Mix together 3 c. of dry bread crumbs, 3 c. chopped nuts, and 2 c. 
milk, add 1 tsp. butter, melted, 1 tsp. powdered sage, and salt to taste. 
Stir in 6 well beaten eggs; bake in a buttered pan for 20 minutes, in a 
hot oven. Serve hot. 

Creamed Spinach. 

Steam 2 quarts of spinach for 20 minutes, and chop fine. Put back 
into sauce pan, add a small piece of butter, \ c. cream, and the yolk 
of a hard boiled egg, cut fine. Season with salt, and when served use the 
white of the egg as a garnish. 

Fruit Salad. 

1 grape fruit; 1 orange; 1 bunch California grapes; a few English wal¬ 
nuts. Cube the grape fruit and the orange, cut the grapes in halves, taking 
out the seeds; chop the nuts fine, mix and serve with French dressing. 

Prune Whip. 

Soak some prunes over night in cold water. If not thoroughly soft, 
continue soaking for 24 hours. Remove the pits, and mash to a jelly. 
Serve in a dessert dish with whipped cream. The half meat of a walnut 
or pecan may be added to each spoonful of cream. 

Rice Muffins. 

1 c. boiled rice; 1 c. sweet milk; 2 eggs; 2 tbsp. melted butter; 
1 tsp. sugar; 2 tsp. baking powder; enough flour to make a batter. 
Beat hard, and add the baking powder the last thing. Bake in muffin 
tins. _ 

Recipes for the dishes in the Purin Free Diet 
List, not found in the Menus. 

♦Potato Soup. 

3 potatoes; 1 qt. milk; 2 slices of onion; 3 tbsp. butter; 2 tbsp. 
flour; 1| tsp. salt; \ tsp. celery salt; chopped parsley if desired. 

Cook potatoes in boiling salted water, rub through a strainer; the 
amount should be 2 cups. Scald milk with onions; remove onion. Add 

* By permission “Boston Cooking School” Cook Book. 


15 









milk slowly to potatoes. Melt half the butter, add dry ingredients, stir 
until well mixed, then stir into hot soup. Boil one minute, strain, add 
remaining butter. Ready to serve. 


POTATO DISHES. 

♦Hashed Brown. 

£ c. butter or vegetable oil; add 2 c. boiled potatoes, finely chopped 
and salted. Mix potatoes thoroughly with butter, cook 3 minutes, stir¬ 
ring constantly; let stand to brown underneath; fold as an omelet. 
Serve on a hot platter. 

Potatoes Au Gratin. 

Put creamed potatoes in a buttered baking dish, cover with buttered 
crumbs. Bake until crumbs are brown. 


♦Delmonico. 

To potatoes au gratin add £ c. grated cheese, placing potatoes and 
cheese in alternate layers to fill baking dish. Cover last layer with 
crumbs. 


SALADS. 

Waldorf. 

Equal quantities of finely cut apple and celery mixed, and moistened 
with mayonnaise dressing. May be garnished with curled celery or 
pimentoes or stuffed olives. 

Banana Salad. 

Remove one section of skin from each of 4 bananas, take out fruit, 
scrape and cut fruit from one banana in thin slices, fruit from other 
bananas in small cubes. Cover cubes with French dressing. Refill 
skins, and garnish each with slices of banana. Serve on lettuce leaves. 


* By permission of “Boston Cooking School” Cook Book. 

16 








CROQUETTES. 


Spinach. 

h peck good spinach; 6 small potatoes; 1 hard boiled egg; 1 raw egg. 
Prepare the spinach for boiling, cook until tender, put it through a coarse 
sieve. Rub the potato also through sieve. Mix thoroughly with spinach. 
Add the cooked egg, finely chopped; add the raw egg, well beaten. Form 
the mixture into three inch rolls, dip in the whites of 2 eggs, thoroughly 
beaten, sprinkle with cracker flour, and fry in vegetable oil, turning 
them until they are thoroughly brown. Put on tissue paper to drain. 
Serve hot with a garnish of parsley. 

Potato. 

Put boiled potatoes through a coarse sieve to the amount of 2 c.; 
add 2 thoroughly beaten eggs and finely chopped parsley; salt to taste. 
Form into rolls, and cook like the spinach. 

Rice. 

\ c. rice; § c. boiling water; 1 c. scalded milk; 1 tsp. salt; yolks of 2 

eggs; 1 tbsp. butter. Wash rice, add to water, with salt, cover and 

steam until rice has absorbed water; add milk, cover, and steam until 
rice is soft. Remove from fire, add egg yolks and butter, spread on a 
plate to cool. Mould into balls or rolls, roll in crumbs, dip in egg, 

again in crumbs; fry in quantity of vegetable oil. Drain, and serve 

with a cube of jelly. 


FRITTERS. 

*Batter. 

1 c. bread flour; 1 tbsp. sugar; £ tsp. salt; § c. water; § tbsp. olive 
oil; white of 1 egg. Mix flour, sugar, and salt, add water gradually, 
then olive oil, and the white of egg, beaten stiff. 

♦Apple Fritters. 

Pare, core and cut apples into slices, stir into batter, drop by the 
spoonfuls into deep hot oil, drain on brown paper, sprinkle with pow¬ 
dered sugar, and serve hot. 

* By permission “Boston Cooking School ” Cook Book. 


17 







Fruit Fritters. , 

Fresh peaches, apricots, pears, bananas, and canned fruits, dipped 
in batter, may be prepared in the same way. Be sure to thorough y 
drain syrup from all canned fruits. Syrup may be heated and served 
over fritters in place of powdered sugar. 

Cauliflower, tomatoes, and potatoes may be treated in like manner, 

making a delicious supper dish. 

♦Corn Fritters. 

1 can corn; 1 c. flour; tsp. baking powder; 2 tsp. salt; 2 eggs; 
touch of paprika. Chop corn, drain and add dry ingredients, thoroughly 
mixed; add yolks of eggs, beaten until stiff, fold in the whites of eggs, 
beaten stiff; cook in a frying pan in vegetable oil. Dram on paper. 


ESCALLOPS. 

Escalloped Onions. 

Cut boiled onions in quarters; fill a buttered baking dish with al¬ 
ternate layers of onion and bread crumbs. Season with butter and salt. 
The water in which the onions have been boiled should be used for moisten¬ 
ing. Place on center grate of oven to brown. 

Escalloped Tomatoes. 

Separate the whole tomato from the liquor of one can of tomatoes. 
Prepare the same as with onions alternate layers of tomato and bread 
crumbs, season with salt, butter, and a few bits of finely chopped onion 
may be added. Fill a baking dish two-thirds full, then add the juice, 
putting the last layer of bread crumbs. Bake in a hot oven. 

Celery, potatoes and squash can be prepared in the same manner. 


SANDWICH FILLINGS. 

1. Lettuce and nut butter mixed with lemon juice. Put nut butter 
mixture on buttered bread and lay on lettuce leaves. 

2. Peel and grate a tart apple; mix £ c. cream cheese, and 1 tbsp. 
cream; add apple and mix. English walnuts may be added to this. 

* By permission “Boston Cooking School” Cook Book. 

18 







3. £ c. finely chopped raisins; £ c. grated nuts; £ c. cream cheese. 
Spread in thin layers on bread. 

4. Equal parts of cream cheese, chopped olives and chopped nuts. 

5. Equal parts of dates, nut butter and cream cheese. Moisten 
dates with hot water, take out seeds, and whip into other ingredients. 

6. 1£ c seeded raisins; £ c. chopped nuts; juice of £ a lemon. 
Put nuts and raisins through food chopper, blend and moisten with 
lemon juice. 

7. Grated cheese and minced onion. 

8. Vegetable. 1 ounce of rhubarb juice; 1 ounce carrots; 1 ounce 
celery; 1 ounce nuts. 

9. Crisp cucumber, dry, and dip in mayonnaise dressing. Place on 
lettuce leaf between thin slices of buttered bread. 

10. Pecan meats and lettuce, passed through meat grinder, made into 
a paste with cream cheese. 

11. Ground nuts, moistened with lemon juice and honey. 


MISCELLANEOUS DISHES. 

Mock Cherries. 

Take equal parts of cranberries and raisins. Cover with water and 
cook until tender. Sweeten to taste. On account of large quantity of 
natural sugar in raisins, very little additional sweetening is necessary. 

Cheese Balls. 

1 cream cheese; 1 tbsp. chopped English walnuts; a small portion 
of chopped sweet pepper, green or red; salt to taste. Mix all with a 
little cream or salad dressing, mould into balls, and roll in chopped nuts. 
To be served with salads. 


Cheese Omelet. 

2 eggs; 1 tbsp. melted butter; £ tbsp. salt; 1 tbsp. grated cheese. 
Beat eggs slightly, add £ tsp. melted butter, salt and cheese. Melt the 
remaining butter, add mixture, cook until firm without stirring. Roll, 
and sprinkle with grated cheese. 


19 





* Welch Rarebit. 

1 tbsp. butter; ^ lb. soft cheese; £ c. thin cream; 1 tsp. corn starch; 
l tsp. salt; i tsp. mustard; toast or crackers. Melt butter, add corn 
starch and stir until well mixed, add crfeam gradually, stir constantly, 
cooking about two minutes. Add cheese and cook until cheese is melted. 
Season with salt and mustard. Serve on toast or crackers. Mixture 
should be smooth, and never stringy. 

♦Mayonnaise Dressing. 

Have all ingredients and vessels thoroughly chilled. To beaten 
yolks of 3 eggs add the juice of 1 lemon, beating constantly while adding 
the lemon juice slowly. Add olive oil in same manner until of consistency 
desired. From 1 to 3 cups of oil may be added. This will keep for two 
weeks. For fruits, the stiffly beaten whites with an equal quantity of 
whipped cream may be added just before serving. 

French Dressing. 

| tsp. salt; 2 tbsp. lemon juice; 4 tbsp. olive oil. Put ingredients in 
small jar and shake thoroughly. A few drops of onion juice may be added. 

♦White Sauce. 

2 tbsp. butter; 1| tbsp. flour; 1 c. scalded milk; \ tsp. salt. Put 
butter in saucepan, stir until melted and bubbling, add flour mixed with 
seasoning, and stir until thoroughly blended. Add milk gradually, stirring 
constantly. Bring to boiling point, and boil two minutes. By using 
cream instead of milk, cream sauce is made. 

♦Brown Sauce. 

2 tbsp. butter; ^ slice onion; 3 tbsp. flour; 1 c. boiling water; 
l tsp. salt. Cook onion in butter until thoroughly browned, remove 
onion, add flour, mixed with seasoning, brown the butter and flour, pour 
in boiling water gradually and boil two minutes. 

Egg Gravy. 

Into 1 pint of milk put 1 tbsp. butter. Thicken with flour to make 
a thin gravy. Before removing from the stove add 1 egg, well beaten. 

♦ By permission “Boston Cooking School ” Cook Book. 


20 








Drawn Butter Sauce. 

£ c. butter; 3 tbsp. flour; 1£ c. hot water; £ tsp. salt. Melt one-half 
the butter, and add flour, with seasoning; gradually pour on hot water. 
Boil 5 minutes. Add remaining butter in small pieces. By adding 2 
hard boiled eggs, chopped, egg sauce can be made. 


DESSERTS. 

Prune Whip. 

£ lb. prunes; white of 5 eggs; £ c. sugar; £ tbsp. lemon juice. Pick 
over and wash prunes, soak several hours in cold water to cover, cook in 
same water until soft, remove pits and rub prunes through a strainer. 
Add sugar, cook five minutes. Mixture should be of the consistency of 
marmalade. Beat whites of eggs until stiff, add lemon juice and prune 
mixture gradually, when cold. Pile lightly on buttered pudding dish; 
bake 20 minutes in slow oven; serve with thin cream or boiled custard. 

Jellied Prunes. 

£ lb. prunes; 2 c. cold water; boiling water; £ c. cold water; £ box 
of gelatin; 1 c. sugar; £ c. lemon juice. Pick over, wash and soak prunes 
for several hours in 2 c. cold water; cook in same water until soft. Re¬ 
move prunes, pit and cut in quarters. To prune water add enough 
boiling water to make 2 cups; soak gelatin in £ c. cold water; dissolve 
in the hot liquid, add sugar, lemon juice, then strain, add prunes, mould 
and chill. Stir twice while cooling to prevent prunes from settling. Serve 
with sugar and cream. 

♦Dumplings. 

2 c. flour; 4 tsp. baking powder; £ c. milk; £ tsp. salt; 2 tsp. butter. 
Mix and sift dry ingredients, work in butter with tips of fingers, add milk 
gradually; use a knife for mixing. Turn out on floured board, roll to £ 
inch in thickness; shape with biscuit cutter. Place closely together in a 
buttered steamer, put over kettle of boiling water, cover closely and steam 
12 minutes. Before serving, split the dumpling and place in it apple, 
dates or peaches. This can be the fresh fruit or preserves. Serve with 
thin cream or melted honey. 

* By permission “Boston Cooking School’’ Cook Book. 

21 






INDEX 


A PAGE 

Apple fritters. 17 

Apple—nut salad. 10 

Apricots, Stewed. 9 

Au Gratin potatoes. 16 

B 

Baked Rice and Cheese. 8 

Banana Salad. 16 

Batter for Fritters. 17 

Beets, Stuffed. 13 

Bran Biscuit.. . 8 

Breakfast Steamed Rice. ... 11 

Brown Sauce. 20 

Butter Sauce. 21 

C 

Cakes, Ginger drop. 8 

Cauliflower Fritters. 18 

Celery Escallop. 18 

Celery Soup. .. 8 

Cherries, Mock. 19 

Cheese Balls. 19 

Cheese Celery Sticks. 13 

Cheese Cottage, Nutted. 12 

Cheese Omelet. 19 

Cheese Ramekin. 13 

Coffee, Date. 11 

Corn Cakes. 9 

Corn Cream of Soup. 9 

Corn Fritters. 18 

Cottage Cheese, Nutted. 12 

Creole Style Spaghetti. 14 

Cream of Corn Soup. 9 

Cream of Wheat Pudding.. . 13 


PAGE 


Creamed Potatoes. 8 

Creamed Spinach. 15 

Cream of Spinach Soup. 12 

Croquettes, Potato. 17 

Croquettes, Rice. 17 

Croquettes, Spinach. 17 

D 

Date Coffee. 11 

Delmonico Potatoes. 16 

Desserts: 

Dumplings. 21 

Jellied Prunes.. . 21 

Prune Whip. 21 

Diet List, Purin-free. 13 

Drawn Butter Sauce. 21 

Dressings, French. 20 

Dressings, Mayonnaise. 20 

Dumplings. 21 

E 

Egg Gravy. 20 

Eggplant. 9 

Eggs, Scrambled. 12 

Escalloped Celery. 18 

Escalloped Onions. 18 

Escalloped Potatoes. 14 

Escalloped Squash. 18 

Escalloped Tomatoes.9-18 

F 

French Dressing. 20 

French Fried Potatoes. 13 

Friday’s Menues.. 12 


22 

























































PAGE 

Fritters, Apple. 17 

Fritter Batter. 17 

Fritters, Cauliflower. 18 

Fritters, Corn. 18 

Fritters, Potato. 18 

Fritters, Tomato. 18 

Fruit Fritters. 18 

Fruit Salad.8-12-14-15 

G 

Ginger Drop Cakes. 8 

Gravy, Egg. 20 

H 

Hashed Brown Potatoes. ... 16 

J 

Jellied Prunes. 21 

L 

Lemon Rice Pudding. 10 

Lettuce and Beet Salad. 10 

Lettuce Salad. 9 

M 

Macaroni with Cheese. 10 

Mayonnaise Dressing. 20 

Menus.5-6-7 

Minced Onion and Cabbage 

Salad. 11 

Mock Cherries. 19 

Mock Turkey. 15 

Monday’s Menus. 8 

N 

Nutted Cottage Cheese. 12 

Nut Meat Roast.. 13 

Nuts with Lemon Juice and 
Honey. 19 

O 

Omelet, Cheese. 19 


PAGE 

Onion and Cabbage Salad, 


minced. 11 

Onions, Escalloped. 18 

Onions, Scallop. 18 

P 

Peaches, Stewed. 10 

Potatoes, Au Gratin. 16 

Potatoes, Creamed. 8 

Potato Croquettes. 17 

Potatoes Delmonico. 16 

Potato Dishes. 16 

Potatoes Escalloped. 14 

Potatoes French Fried. 13 

Potato Fritters. 18 

Potatoes Hashed Brown. 16 

Potatoes Scalloped. 14 

Potato Soup. 15 

Potato Soup, Sweet. 11 

Prunes, Jellied. 21 

Prune Whip. 15 

Pudding, Cream of Wheat..... .13 

R 

Ramekin, Cheese. 13 

Rarebit, Welch. 20 

Roast, Vegetable. 11 

Rice with Apple Sauce. 14 

Rice breakfast, Steamed. ... 11 

Rice with Cheese, Baked.... 8 

Rice with Cream and Dates. 10 

Rice Croquettes. 17 

Rice Muffins. 15 

Rice Pudding, Lemon. 10 

Rice Steamed, breakfast. ... 11 

Salad: ® 

Apple-nut. 10 

Banana. 16 

Lettuce. 9 

Lettuce and Beet. 10 

Minced Onion and Cabbage 11 
Waldorf. 16 


23 
























































PAGE 


Sandwich cream toast. 12 

Sandwich fillings: 

Apple and cream cheese. . . 18 

Cheese (grated) and minced 

onion. 19 

Cream cheese and apple. . 18 

Cream cheese, olives and 

nuts. 19 

Cream cheese and nuts. .. 19 

Cream cheese, raisins and 

nuts. 19 

Cucumber. 19 

Dates, nut butter and 

cream cheese.. 19 

Grated cheese and minced 

onion. 19 

Lettuce and nut butter; 

lemon Juice. 18 

Nut butter, cream cheese 

and dates. 19 

Nut butter and lettuce.. . 18 

Nuts, cream cheese and 

olives. 19 

Nuts, cream cheese and 

raisins. 19 

Nuts, lemon juice and 

honey. 19 

Olives, cream cheese and 

nuts. 19 

Pecan nuts and lettuce.... 19 

Raisins and cream cheese. . 19 

Raisins, cream cheese and 

nuts. 19 

Raisins, nuts and lemon... 19 

Vegetable. 19 

Saturday’s menus. 14 

Sauce, Brown. 20 

Sauce, Drawn butter. 21 

Sauce, White. 20 

Scalloped Celery. 18 

Scalloped Onions. 18 

Scalloped Potatoes. 18 

Scalloped Squash. 18 


PAGE 

Scalloped Tomatoes.9-18 

Scrambled Eggs. 12 

Soups: 

Cream of Corn. 9 

Cream of spinach. 12 

Potato. 15 

Sweet Potato. 11 

Spinach, cream of. 12 

Tomato. 14 

Without stock. 10 

Spaghetti, Creole style. 14 

Spinach, Creamed. 15 

Spinach Croquettes. 17 

Squash, Escalloped. 18 

Squash, Scalloped. 18 

Stewed Apricots. 9 

Stewed Peaches. 10 

Stuffed Beets. 13 

Sunday’s menus. 14 

Sweet Potato Soup. 11 

T 

Thursday’s menus. 11 

Toast, Sandwich cream. 12 

Tomatoes, Escalloped.9-18 

Tomato Fritters. 18 

Tomatoes, Scalloped........ 9-18 

Tomato Soup. 14 

Tuesday’s menus. 9 

Turkey, Mock. 15 

Tutti Frutti. 12 

V 

Vegetable Roast. 11 

Vegetable Soup without 
Stock. 10 

W 

Waldorf Salad. 16 

Wednesday’s menus. 10 

Welch Rarebit. 20 

Whip, Prune,.15-21 

White Sauce. 20 


24 







































































































